Brown Sugar and Bourbon Ribs

I found this recipe in the 2005 Barbeque issue of Bon Appétit Magazine.  I am trying it for the 4th of July.

Ingredients

Basting Sauce

• 1/2 cup (packed) golden brown sugar
• 1/2 cup apple butter
• 1/4 cup bourbon whiskey
• 1/4 cup apple cider vinegar
• 3 tablespoons apple cider
• 2 tablespoons Dijon mustard

Ribs

• 1 tablespoon coarse kosher salt
• 1 tablespoon (packed) golden brown sugar
• 1-1/2 teaspoons dry mustard
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 2  2 to 2-1/4 pound racks baby back pork ribs (membrane scored or removed)
• 1 large onion, sliced
• 1 cinnamon stick, broken in half
• 6 thin rounds peeled fresh ginger
• 1-1/4 cups apple cider

Steps

For Basting Sauce

• Whisk all ingredients in medium bowl to blend

Season Ribs

• Mix first 7 ingredients in small bowl
• Rub 1 tablespoon seasoning mix into each side of rib racks
• Place ribs in large roasting pan, cover and chill at least 6 hours and up to 1 day

Cooking Ribs in Oven

• Preheat oven to 350 degrees
• Lift ribs from pan, scatter onion cinnamon stick and ginger in pan, pour in cider, return rib racks to pan, meat side down and cover with foil
• Roast ribs until meat is tender and begins to pull away from bones, about 2 hours.  Uncover; cool at least 30 minutes and up to 2 hours

Finishing Ribs on Grill

• Prepare barbeque (medium-high heat)
• Grill ribs until heated through and slightly charred, about 5 minutes per side
• Brush generously on all sides with basting sauce
• Grill until sauce becomes a sticky glaze, about 3 minutes longer per side
• Transfer rib racks to cutting board, cut racks between bones, arrange on platter and serve, passing remaining sauce

Recipe from Bon Appétit Magazine - July, 2005

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